Pea and Potato Soup

Prep Time:

Cook Time:

Serves: 6


  • 2 russet potatoes, peeled and cubed

  • 3 cups of chicken or vegetable stock/broth

  • 1 bay leaf

  • 2 garlic cloves, chopped

  • 1 onion, chopped

  • 2 cans Green Valley Peas, rinsed and strained

  • Extra Virgin Olive Oil

  • Salt

  • Pepper

  • Optional: swap ½ cup stock for ½ cup coconut milk - this will give the soup a creamier texture

  • Homemade croutons (optional): 3 slices of sourdough bread, ideally a day or two old, 2 tbsp butter, melted, 1 tsp dried basil, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp ground black pepper


  1. Peel and cube the potatoes into about ¼-½ inch pieces. Place the potatoes in a large pot along with the stock/broth, and optional coconut milk. Add a sprinkle of salt and pepper, and 1 bay leaf. Bring to a boil, then lower the heat to simmer and cover the pot. After about 10 minutes, the potatoes should be tender and easily pierced with a fork.

  2. While the potatoes are simmering, chop the garlic and onion. In a separate pan, over low-medium heat, add a tablespoon of olive oil and sauté the garlic and onion until tender (about 5 minutes). Once tender, add to the simmering potatoes and stock.  

  3. Meanwhile, make the croutons. Preheat the oven to 375 degrees. Cut a few slices of day old bread into small pieces about ¼ inch thick. Add the bread pieces to a lightly oiled baking sheet then sprinkle with melted butter, dried basil, garlic powder, and salt and pepper. Toss until the bread pieces are evenly coated and seasoned, then make sure all pieces are laying on the sheet in a single layer. Place in the oven and bake, flipping once halfway through, for about 15-20 minutes or until golden and crispy.  

  4. Once the potatoes are tender, transfer them (and the stock!) to a blender. Add the strained Green Valley peas. Blend until smooth. Feel free to add a touch more salt/pepper to taste. (Place a cloth towel atop the blender as the mixture will be warm) 

Final Step

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